This is the only recipe I could find for toffee almonds. Unfortunely its in metric.

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TOFFEE AND TOFFEE ALMONDS
Source: Australian's Women's Weekly

TOFFEE:
450g sugar
50g butter
Pinch cream tartar
1 cup water
2 tablespoons golden syrup
1 teaspoon vinegar

TOFFEE ALMONDS:
225g sugar
1/2 cup water
pinch cream tartar
85g almonds, toasted
1/2 teaspoon lemon juice
40g butter

Place sugar, butter and remaining ingredients into a stainless steel saucepan and bring to the boil. Reduce heat to a gentle simmer, insert a candy thermometer and continue to cook until toffee reaches a temperature of 160oC. Remove from heat and pour into patty cases or into a greased slice tin. Allow to cool and become firm before eating.

(Note; if using a slice tin, once poured into the tin allow to cool slightly and then run a knife over the toffee to mark out the sizes you want. Once cooled completely it will be easier to break into pieces.)

NB: The above toffee would also be suitable to colour with food colouring and flavouring and used for toffee apples.

TOFFEE ALMONDS:
Melt the sugar in a small pan with a little water and cream of tar tar and boil to a rich caramel. Add the nuts, lemon juice and butter and stir to coat evenly. Pour onto a baking tray which has been lined with non-stick baking paper. When the brittle is cold, break it up roughly and chop in a food processor or by hand.

NB: the toffee almonds can be placed in a food processor and blended till coarse, then folded through a vanilla ice-cream.

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CANDIED ALMONDS

1 1/2 cups granulated sugar
1 egg whites
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
2 cups whole unblanched almonds

Heat oven to 300 degrees F. Line a large baking sheet with aluminum foil or parchment paper.

Please sugar in a large bowl.

Beat egg lightly in medium size bowl. Stir in vanilla extract and salt. Add almonds, tossing until coated with egg mixture.

Using a slotted spoon, transfer the almonds to sugar in a bowl; toss well to coat almonds evenly. Remove coated almonds to the prepared baking sheet, spacing the almonds 1/2 inch apart.

Bake for 20 to 25 minutes or until almonds are golden. Cool almonds completely on baking sheet. Store in airtight containers for up to 1 month.

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CANDIED ALMONDS
Source: Baking at Home with the Culinary Institute of America

3/4 cup sugar
3 Tbsp water
3 1/2 cups (1 lb) whole blanched almonds
1 Tbsp unsalted butter

Line a baking sheet or jellyroll pan with a silicone baking mat or parchment.

Combine the sugar and water in a heavy saucepan and stir until the sugar is evenly moistened. Bring to a boil over high heat, stirring constantly. Cook the mixture to 230-235 F. Remove from the heat. Add the almonds and stir vigorously until the sugar crystallizes and makes a white crusty coating on the almonds.

Return the pan to the heat and stir constantly until the sugar melts and caramelizes, making a coating on the nuts. The nuts will become shiny and smooth, with a very dark caramel coating. Remove the pan from the heat, immediately add the butter, and stir it into the mixture quickly.

Pour the nuts onto the prepared pan, immediately using the tip of an oiled or buttered knife to separate them. Let the nuts cool completely before serving.